A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

1 large red chilli, deseeded and finely sliced

375ml white wine vinegar

400g golden caster sugar

1 tsp salt

Method

Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with 2 fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces – take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh.

Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.

Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.

Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn’t stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.

Recipe Tip

Sara says...

Homemade chutney makes a lovely gift for
a friend, but for me it is also an essential part
of Boxing Day to serve with cold turkey and
ham. Whenever I see mangoes being sold
off cheaply, I snap them up to make into
chutney, and I think this is my very best
version yet. Cooking apples, like Bramleys,
form a lovely pulpy base to the chutney
while not overpowering the flavour of the
mango. The result is heady with fresh ginger
and aromatic spices – delicious.

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Comments, questions and tips

How long chutney takes to make depends on a number of variables; size of pan, ripeness of fruit (as it gets more ripe it gets wetter) and how often you stir it.
I like to make mine slow and always plan to have a few hours to do it.
I also like to use a mixture of unripe and ripe fruit, so the chutney is chunky but also have a nice pulpy mixture in between.
I'm still eating chutneys we made a christmas and they get better with age. Keep them in a dry dark place for at least a couple of weeks before eating.

mandnlee

9th Mar, 2011

4.05

I didn't want to make too much so halved the recipe but kept the same amount for spices.Time wise it was as recipe stated,although i did use a wide pot so maybe evaporation was quicker.what i did find was that when it was starting to look like chutney i tasted it and found it was too sweet so i added another half of chilli including seeds,as i like a spicy chutney.Have tasted it today,and sweetness has subsided and spice kick intensified.Will be making more.

papertigress

24th Feb, 2011

Like Von I also only ended up with 2x500ml jars... (to think I bought 2 extra jars because of this... Anyway, it was very easy to make.
I can't wait to taste it in a week or so!

irenemorrill

16th Feb, 2011

5.05

Fabulous flavour, definately one I will repeat, I reduced the quantities as I only needed one jar, all worked fine!!

jarrestr

15th Feb, 2011

Made this yesterday using a wide deep pan. I am pleased with the results but feel it took for granted that everyone has experience. Simple things like do you take out the cinnamon stick, and the cardomon pods? What size onions do you use.? It looks good but I think simmer should read boil or you have to wait a long time for it to reduce. It made two 500 ml jars plus a small jar.I had also problems with black onion seeds. Thank goodness for the Interent! Not sure what I can use the rest for. Does the half a teaspoonful really make such a difference? Would love a feedback on this point as living in Germany meant I had a problem finding the things and they were not cheap!

zetallgerman

11th Jan, 2011

4.05

Made this as a gift for some friends this Xmas... we can get all of the spices easily and cheap here so that's a bonus. I also added far more ginger and chili, and left out the apple (just used more mango and also chopped-up an entire lemon to ensure it sets). The chutney had a real "kick" to it and everyone loved it. Really good recipe, but you definitely can add more spices to give it that little something extra.

smashpea

19th Dec, 2010

gutted! i burnt the sugar on the bottom of the pan whilst away from the kitchen and then came back and scraped some of the burnt bits into the remaining decent chutney! doesn't taste particularly burnt but it's ruined the lovely golden colour of the chutney :( must remember to stir frequently next time.....

vonnie

14th Dec, 2010

3.05

Mine also took a lot longer than 20 mins - closer to an hour really, on a boil rather than a simmer too - but when it was finished it was really lovely. Like the onion marmalade, it also yeilded half of the expected 4 x 500ml jars. I'd probably double the amounts next time to make it worthwhile.

catb22

13th Dec, 2010

5.05

Brilliant recipe, took longer than 20 mins to reduce but think that was partly to do with my saucepan. I added some sultanas to it, and it tastes great! Perfect for Christmas

louisepownall

10th Dec, 2010

5.05

By the way... I crushed my cardamom pods before adding them to the chutney, then took them out before I potted up (they were very easy to find as most were around the edges at the top!)

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